Crunchy Tofu

June 8, 2018

You may, like me, have spent years thinking that tofu wasn’t very exciting, and perhaps occasionally eating it because you knew it was good for you. As I’ve belatedly discovered, it can taste really good and have a nice texture as well.

You might like to try this perfectly straightforward approach, which is well-known to many vegetarians and vegans, for making tofu-based dishes that won’t be met with groans of displeasure. The main thing is that it produces a crunchy outside coating and the resulting pieces can then be bathed in all kinds of tasty sauces.

Serve with any pre-prepared sauce, on rice and with a salad. They are particularly nice with satay sauce, and also with the ginger sauce I’ve recommended previously for chicken.

Directions

1To serve 2 to 3, slice the tofu into roughly 2cm cubes and pat it dry with paper towels or a clean teatowel. It’s important to get it dry so the coating sticks.

2In a bowl, mix maize cornflour with salt and pepper to taste. You can also add other spices if you wish.

3Add the tofu pieces to the bowl and toss gently to coat them thoroughly.

4Heat a shallow layer of mild cooking oil in a large, heavy-based frying pan and fry the tofu over medium heat for a minute or two on each of the 6 faces of the cubes, until lightly golden and slightly crispy.